today I'm going to show you to make these really easy sticky Portuguese chicken wings they're low-carb and there's also a paleo option okay so here's what I used the original recipe just called for 12 to 14 chicken wings it didn't specify a weight the package that I found in the store was one and a half kilos which is about three point three pounds and they're quite large as you can see so there's only actually nine here but it's a lot of chicken they're very big so that's what I'm using and now you're going to need olive oil I'm using or you could use coconut oil idea if you prefer you need two teaspoons for the marinade and extra for frying if you're going to fry them now also for the marinade two cloves or two teaspoons of garlic minced the zest of one lemon and the juice of half of that lemon two teaspoons of tomato paste then we need 2/3 of a teaspoon ground coriander seeds I won't look at whole seeds so I'm going to have to grind those myself 2/3 TSP of onion powder one and a half tablespoons of you could use coconut aminos or tamari if you want a paleo I'm using soy sauce and then 2/3 of a teaspoon of salt ok so if you haven't already washed the chicken wings and Pat them dry with paper towels I've already done that and then we're gonna need a large mixing bowl to mix together the marinade ingredients so I happen to have this little handy dandy a little it's like a little grater really for zesting the lemon you can also purchase lemon zest in some areas already in a dry seasoning mix if you have that that's fine too you don't want to get too far into the white bits those are a little bit bitter you just want the top part the yellow and do the whole so that's how much as you can see I got off of there Oh about a tablespoon and a half or so I'd say now we just need half that lemon juice so I'm just using one of these little hand juicers so now in our mixing bowl we're just gonna mix the marinade ingredients so then again is two cloves or about two teaspoons if you're using the Jarrah stuff like I am minced garlic next we'll add the zest of the lemon and the juice of that half the lemon next is two teaspoons of tomato paste now I'm using one of these packets that has actually two tablespoons in I'm just gonna I it up about two tablespoons of it that's pretty good next we'll add the onion powder and the ground coriander so next is the coconut aminos or tamari or in this case soy sauce and it's one and a half tablespoons and then I'm using olive oil at the end here it's two teaspoons or you could use melted coconut oil or ghee one last was the two-thirds teaspoon of sea salt and I'm gonna mix all that together really well so now we're just gonna add all the chicken wings to it and really move them and rub them around in there to make sure each one gets coated in that seasoning so dudes a pretty big like I said so I'm just gonna keep sort of tossing them around my hand and then mixing them against each other so that seasoning gets everywhere as much as possible so I got em all mixed together really well now I've covered it in plastic wrap because I'm gonna put this in the refrigerator just sweat marinades for maybe at least an hour if you've got time to do that I recommend it if not you can move on to the next step now okay so that's been marinating for an hours I've just pulled those out of the fridge also I've got this large roasting pan that I'm using just in cases in the excess grease I want to have some on the pan but you want one big enough to fit the chicken wings and of course you can line it with foil and spray it with oil you can use a rack if you've got one I've just put some baking paper in here also I've had the oven preheating for about 10 minutes now I'm 190 to 200 Celsius should do it or 380 to about 395 Fahrenheit somewhere in there so I'm just gonna take these now and just put them in the pan try not to have it too close to you and when a little space between them so they can get a little crispy hopefully smelling this smells really good see I'm laying them in there and I want to keep the skin side up to hopefully get crispy so there you can see I've tried not to overcrowd them any more than necessary what I'm gonna do with what's left of this is you can just use a brush or you can just spoon and pour it on whatever works for you I'm just going to go ahead and put the excess right on the chicken so now I'm just gonna pop those in that preheated oven for about 35 to 40 minutes music went in for 40 minutes and looking golden-brown and delicious so there they are sticky Portuguese chicken wings I do hope you enjoy them I'm serving them today with my homemade coleslaw which I've shared on the recipe channel before I'll see if I can link to that for you you .
Video Description:
From: eatdrinkpaleo.com.au
Makes: 3-4 serves of wings
I chose to bake these spicy paleo chicken wings 35-40 minutes at 190-200°C / 380-395°F, as suggested by the author. Instructions below tell you how to fry them, if preferred. The ingredients are for those wanting it Paleo, and my substitutions.
Ingredients
• 12-14 chicken wings (I had 1.5 kg/3.3 lb)
• coconut oil or ghee for cooking (I used olive oil)
For the marinade
• 2 large cloves garlic, grated/minced
• Zest of 1 lemon
• Juice of ½ lemon
• 2 teaspoons tomato paste
• ⅔ teaspoon ground coriander seeds
• ⅔ teaspoon onion powder
• 1½ tablespoon coconut aminos or Tamari (I used soy sauce)
• 2 teaspoons melted coconut oil (I used olive oil)
• ⅔ teaspoon sea salt
Instructions
1. Wash and pat dry the chicken wings.
2. Combine marinade ingredients in a large mixing bowl. Add chicken wings and mix through with your hands, coating each wing thoroughly with the mixture. Ideally, leave to marinate for about an hour. Otherwise, get to cooking.
3. Heat a tablespoon of coconut oil or some ghee in a large frying pan to medium hot. Place chicken wings skin side up first. Don't overcrowd the pan as we don't want to stew them. Cook on medium heat for six minutes. After about two minutes of cooking, cover the pan with a lid.
4. After six minutes, turn the wings over and add a little more oil if needed. Once again, cook uncovered for about two minutes and then with a lid on for about four minutes. Covering the pan with a lid provides a little steaming environment, which keeps the wings nice and soft. Make sure the heat is not too high as we don't want to burn the wings.
5. Serve with some greens and extra lemon on the side.
Nutritional Stats:
The author called for 12-14 wings - but sometimes wings are huge and sometimes they’re smaller. I happened to find a package that weighed 1.5 kg (3.3 lb) but only had 9 wings, as they are huge. You may get a different number depending on size. The original recipe didn’t include nutritional stats, so my estimate using what I used is as follows, divided by both 3 and 4 serves.
Recipe divided by 3 serves, each has: 1090 calories, 49.8g fat, 12g sat fat, 9.3g carbs, 4g fiber, 146.1g protein.
Recipe divided by 4 serves, each has: 817 calories, 37.3g fat, 9g sat fat, 7g carbs, 3g fiber, 109.6g protein.
